Sticky Chicken Thighs With Lemon And Honey Recipes

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STICKY CHICKEN THIGHS WITH LEMON AND HONEY



Sticky Chicken Thighs With Lemon and Honey image

You can vary the sweet/sour taste of these sticky chicken thighs by adding more or less lemon juice or honey to taste.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

1 tablespoon black peppercorns
2 lemons, juice only
1 -2 tablespoon honey
1 1/2 tablespoons grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
sea salt, to taste
2 -3 preserved lemons
12 green olives, pitted and sliced
1/2 ounce flat leaf parsley, leaves only

Steps:

  • Preheat the oven at 200C/400°F.
  • Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well.
  • Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
  • Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.

Nutrition Facts : Calories 692.8, Fat 46.3, SaturatedFat 12.5, Cholesterol 236.9, Sodium 601, Carbohydrate 19.5, Fiber 4, Sugar 10.4, Protein 50.9

SUCCULENT HONEY & LEMON CHICKEN



Succulent honey & lemon chicken image

This succulent chicken one pot makes for a quick, no-fuss supper

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h15m

Number Of Ingredients 8

3 juicy lemons
50g butter
3 tbsp clear honey
leaves from 4 rosemary sprigs
1 garlic clove , finely chopped
8 chicken pieces, such as thighs and drumsticks, with skin
750g potatoes , peeled and cut into smallish chunks
green salad , to serve

Steps:

  • Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
  • Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
  • Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein

HONEY-GARLIC CHICKEN THIGHS



Honey-Garlic Chicken Thighs image

Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.

Provided by ERIKIM21

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 20m

Yield 6

Number Of Ingredients 8

6 chicken thighs
2 teaspoons garlic powder
salt and ground black pepper to taste
6 cloves garlic, crushed
⅓ cup honey
¼ cup water
2 tablespoons rice wine vinegar
1 tablespoon soy sauce

Steps:

  • Season chicken with garlic powder, salt, and pepper.
  • Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
  • Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g

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